Ingredients

Instructions

Spread the walnuts in a single layer on a baking sheet. Bake, stirring once or twice, until lightly browned and fragrant, about 10 minutes. Set aside to cool.

Combine the pure cane sugar syrup, maple syrup and walnuts in a bowl; stir until the nuts are well coated. The walnuts can be stored in an airtight container in the refrigerator for up to 1 week.

Pure Cane Sugar Syrup

In a small saucepan combine the pure cane sugar and water over medium-low heat and stir until the sugar has dissolved. Increase the heat and bring to a boil. Cook for 2 minutes. Remove from the heat; set aside to cool.

The pure cane sugar syrup can be stored, covered, in a container, in the refrigerator, for up to 2 weeks.